| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Grand-Puy-Lacoste 2003 |
| Item No.：FBPa043 |
| Grape Varieties：Cabernet Sauvignon,Merlot |
| Classification：5th Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：88
Wine Spectator：92-94
Decanter： |
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| Tasting Note： |
Wine Advocate #164(4/2006) Rating: 88 points Drink:2006 - 2018
An atypically superficial effort from one of my favorite Pauillacs, the 2003 Grand- Puy-Lacoste is very good, but it does not stand up to some of the finest northern Medoc offerings. A deep ruby/purple-tinged color is followed by a moderately intense bouquet of black currants and underbrush. It hits the palate with good fruit and medium body, but tails off in the finish. It is an elegant, lighter-styled example of this generally high-class performer. It can be consumed over the next 10-12 years. -Robert Parker
Wine Spectator (1/30/2006) Score: 92-94
Blackberry and licorice aromas, with full body, very fine tannins and a long finish. Very silky. So much for jammy wines in 2003. Very fresh and refined. Best after 2008. 15,555 cases made. –JS
Decanter Rating：
Huge colour and lovely fruit with finesse and length, but also tremendous structure and grip, lovely small berry fruit, a very good wine in a very good vintage for Pauillac. 1010-25. |
| Food Match： |
Western food: Beef, poultry, cheese (Saint Nectaire, Edam, and Gouda) pasta with cream sauce, hearty stew, pizza, pork, veal, game. Ideal with beef, roast veal and lamb dishes.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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